White Chocolate Fruity Pebbles Cookies Recipe
These chewy Fruity Pebble cookies are loaded with white chocolate and crunchy fruity cereal. A fun, colorful, tasty cookie recipe that cereal lovers of all ages will go crazy for!
Equipment
Ingredients
Cookie Dough:
- 1 cup salted butter, softened to room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp fresh orange zest (optional but tasty)
- 1 ½ tsp vanilla extract
- 2 ¾ cups all purpose flour (13.75 ounces)
- ½ tsp salt
- 1 tsp baking soda
- 1 cup white chocolate baking chips
- 1 ½ cups Fruity Pebbles cereal
Topping:
- 1 cup Fruity Pebbles cereal
- ½ tsp coconut oil (or vegetable oil)
- ⅓ cup white chocolate chips
Instructions
- Line cookie sheets with silicone liners or parchment paper, or spray with cooking spray. Preheat your oven to 350°.
- Combine the butter and sugars in a large bowl. Beat for 2-3 minutes with an electric mixer at medium speed, or until lightened and creamy. Occasionally scrape the sides of the bowl with a rubber spatula.
- Add the eggs, orange zest, and vanilla. Beat until thoroughly combined.
- Add the flour, salt, baking soda, cereal, and white chocolate. Stir just until combined. Roll into balls. Mine were 2 ounces each, or about 1/4 cup of dough.
- Place the extra Fruity Pebbles in a small bowl. Take each cookie dough ball and press it firmly into the cereal, coating all sides.
- If needed, reshape the coated dough ball so it's round again. Place at least 2 inches apart on a prepared cookie sheet.
- Bake cookies at 350 degrees for about 12 minutes, or until barely golden brown around the edges.
- Let sit on the pan for 3-5 minutes, then transfer to a cooling rack.
- Melt the coconut oil in a small glass bowl. Add the white chocolate chips and continue cooking in the microwave at half power, stirring every 30 seconds.
- Drizzle the melted chocolate over the cookies. I like to transfer it to a small ziplock bag and snip the corner.
- Let cookies cool until the chocolate is set.
Notes
- As instructed, this makes giant cookies, but you can make smaller cookies. Use just 1 ounce of dough (about 2 tablespoons). Decrease the baking time to about 9-10 minutes. Cookies with just a tablespoon of dough bake in about 8 minutes.
- We think the white chocolate makes these cookies extra yummy, but you can leave them out of the dough, omit the drizzle, or both. They will still be tasty!
- Leftover cookies can be stored in an airtight container for up to a week. You can also freeze them in a heavy duty Ziplock bag for 4-5 months. For maximum freshness, first wrap them individually in plastic wrap.
Nutrition
Calories: 283kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 221mgPotassium: 73mgFiber: 1gSugar: 23gVitamin A: 416IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!